Chuan Lang Huo Xie Hai Xian Liao Li

Fresh pork liver slices are specially treated to remove any gaminess, then pan-fried until the surface is slightly charred. The texture is extremely tender and smooth, completely avoiding dryness, with a rich savory sauce. A dish that showcases skillful cooking, perfect with rice.

Crispy fried large intestine and green beans, stir-fried together. The large intestine is crispy on the outside and tender on the inside, while the green beans are crisp and refreshing. The salty, slightly spicy seasoning makes it a popular dish to pair with drinks.

Tender egg tofu is deep-fried with salted egg yolk (golden sand). Pomelo flavor is added to balance the richness of the salted egg yolk. Crispy on the outside, tender on the inside, with a sweet and savory taste and a hint of fragrance.

Uses tender chicken thigh meat cut into pieces, stir-fried with dried chili peppers, peanuts, and Sichuan peppercorns. The chicken is tender and juicy, with a spicy and vigorous flavor, and the numbing aroma of Sichuan peppercorns. A classic Sichuan dish.

Made with boneless chicken thigh as the main ingredient, flavored and cooked with Shaoxing wine. The chicken is tender, with a rich and flavorful wine aroma, and a slightly spicy taste. Unique and mellow flavor.

Similar to sweet and sour pork ribs, chicken thigh balls are deep-fried until crispy, then coated in a sweet and sour sauce. Served with bell peppers, onions, and other ingredients. Sweet, sour, and appetizing, crispy on the outside and tender on the inside.

Tender beef slices and gai lan stir-fried over high heat. The beef is tender, and the gai lan is crisp with a unique bitter-sweet flavor. A classic Cantonese stir-fry with a crisp texture.

Tender leeks stir-fried with shredded or sliced beef. The leeks are crisp, tender, sweet, and fresh, and the beef is tender. The flavor is light, fresh, and delicious, perfect with rice.

Uses tender pork ribs coated with a special orange sauce. The ribs are tender and easily fall off the bone, with the fruity, sweet, and sour taste of orange. Refreshing and not greasy.

Marinated pork ribs are deep-fried and sprinkled with a generous amount of fried garlic. The ribs are crispy on the outside and tender on the inside, with an extremely rich garlic flavor. Suitable for those who enjoy strong flavors and garlic.

Following the style of Kyoto ribs, pork ribs are coated in a reddish sweet and savory sauce. The meat is tender, with a predominantly sweet flavor and a thick sauce. A taste that adults and children will love.

Uses the fatty short rib cut, quickly blanched in hot water. Retains the original sweetness and tenderness of the beef. Usually served with simple condiments like soy sauce and shredded scallions.

Uses the most tender fillet cut into cubes, pan-seared with garlic slices. The beef is tender and juicy, and the garlic slices are crispy and fragrant. Perfect bite-sized pieces with excellent texture.

A delicate handmade dish where one intestine is stuffed into another. Deep-fried to achieve an extremely crispy exterior with rich layers. Crispy and chewy texture, full of aroma.

A spicy dish of large intestine, usually stir-fried with chili peppers, Sichuan peppercorns, or braised. The large intestine is cleaned until tender and chewy, fully absorbing the spicy oil and aroma. Rich in flavor, it's a perfect accompaniment to rice.

Classic Sichuan boiled beef, using boneless beef slices. The broth is bright red, full of the spicy and numbing flavor of chili peppers and Sichuan peppercorns. The beef is tender, with a spicy and numbing aroma, usually served with vegetables at the bottom.

Beef slices rolled and cooked with black truffle sauce. The unique rich aroma of black truffle perfectly combines with the freshness of the beef. Rich in texture and luxurious in flavor.

High-mountain cabbage stir-fried over high heat. The texture is crisp and sweet, retaining the moisture of the vegetables. Simply seasoned to bring out the original flavor of the ingredients.

High-mountain cabbage stir-fried with sakura shrimp. The unique seafood aroma of sakura shrimp enhances the freshness of the vegetables. Crisp texture, captivating aroma.

Sweet loofah braised with fresh clams. The loofah absorbs the clam broth, becoming tender and juicy. The soup is fresh and refreshing.

Blanched Cantonese gai lan drizzled with oyster sauce. The gai lan stems are thick, crisp, and tender, with a slightly bitter aftertaste. Oyster sauce enhances the flavor, making it a classic Hong Kong-style vegetable dish.

Winter-limited tender soybean sprouts stir-fried with chicken oil. The aroma of chicken oil coats the crisp sprouts, resulting in a smooth texture. Rich and savory flavor.

Fresh broccoli florets stir-fried. Retains the vibrant green color and crispness of the vegetables. Light and healthy flavor.

Summer-limited bamboo shoots braised in chicken oil until flavorful. The bamboo shoots have a delicate and sweet texture, absorbing the richness of the chicken oil. Traditional and simple flavor.

Broccoli stir-fried with special XO sauce. The XO sauce contains the essence of seafood like dried scallops and dried shrimp, with a spicy, savory, and salty flavor. It transforms ordinary vegetables into a dish with rich flavor.

Fresh asparagus and lily bulbs are stir-fried together. The asparagus is crisp and tender, and the lily bulbs are sweet and soft. Light and elegant texture, healthy and nourishing.

Fried egg tofu (crispy skin, tender inside) and eggplant are braised together in a pot. The eggplant is soft and flavorful, and the tofu is firm on the outside and tender on the inside. The sauce is rich and perfect for mixing with rice.

Uses precious Matsusaka pork (golden six taels) braised with plenty of scallions. The pork is crisp, springy, and chewy, with a rich scallion aroma. Kept warm in a clay pot, the aroma fills the air.

Fresh squid cooked in a clay pot with basil. Similar to a 'three-cup' style preparation, with a blend of savory and basil aromas. The squid is chewy and fresh.

Based on crab roe sauce, mixed with various seafood (such as shrimp, squid, clams, etc.) and tofu, then braised. The soup is golden and thick, full of umami. Smooth and delicious texture.

Large shrimp and vermicelli are cooked together in a pot. The vermicelli absorbs the sweet and savory shrimp broth and sauce. The shrimp meat is firm and fresh, and the vermicelli is smooth and flavorful.

Matsusaka pork (pork jowl) is brushed with a special sauce and grilled. The exterior is slightly charred and fragrant, while the meat is crisp, springy, and juicy. The sauce is moderately sweet and savory.

Whole squid roasted, served with golden crispy garlic. The squid is thick, fresh, and sweet, with a chewy texture. The garlic enhances the seafood flavor, making it a great dish to pair with drinks.

Egg tofu is pan-fried on a hot sizzling plate, drizzled with black pepper or oyster sauce. The tofu is tender and hot, possibly with a slightly charred bottom. The sizzling plate keeps it hot and aromatic.

Plump oysters and vegetables are quickly stir-fried on a sizzling plate. The oysters are juicy and flavorful, coated in a black pepper sauce, sizzling audibly. Savory and slightly spicy flavor.

Tender beef slices stir-fried with onions, green peppers, etc., on a sizzling plate. Rich black pepper sauce, tender beef. Served steaming hot with an enticing aroma.

A classic Taiwanese staple, white rice topped with the restaurant's homemade braised pork sauce. The sauce is savory and slightly sweet, with a good balance of fat and lean meat, melting in your mouth. Simple yet satisfyingly delicious.